EASY LEMON BISCUITS
These easy lemon biscuits are beautifully buttery and just perfect for afternoon tea with a pot of earl grey!
Provided by Beth Sachs
Categories Cookie
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a large baking tray with baking paper.
- Cream together the butter and sugar until light and fluffy.
- Beat in the egg, lemon zest (from 2 lemons) and the lemon juice from just 1 of the lemons.
- Stir in the flour and baking powder and mix to form a dough. If the mixture is a little dry add more lemon juice (from the second lemon) and mix and continue to do this until a smooth dough forms. Use your hands to bring the dough together in the bowl.
- Cover the bowl with clingfilm and chill the dough in the fridge for 15 minutes.
- Take tablespoons of the dough and roll into balls. Place on the baking sheet (you should get about 20 cookies). Flatten down slightly with the back of a spoon.
- Bake in the oven for 15 minutes. Take out of the oven and flatten down again with the back of a spoon. These biscuits do not spread and are meant to be thick, round and bitesize.
- Once cool sift over the icing sugar and serve!
Nutrition Facts : Calories 98 kcal, Carbohydrate 18 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 8 mg, Sodium 46 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
LEMON BUTTER BISCUITS
These little lemon biscuits are so delicious and easy - you'll never need to buy biccies again!
Provided by Jamie Oliver
Categories Snacks Fruit Easter treats Mother's day British Baking
Time 25m
Yield 30
Number Of Ingredients 9
Steps:
- These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara - lovely and festive!
- Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.
Nutrition Facts : Calories 76 calories, Fat 3.8 g fat, SaturatedFat 2.1 g saturated fat, Protein 0.9 g protein, Carbohydrate 10.4 g carbohydrate, Sugar 5.2 g sugar, Sodium 0.1 g salt, Fiber 0.2 g fibre
LEMON AND SUGAR MINI BISCUITS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder, salt and baking soda and whisk well to combine. Next, add the butter and lemon zest and combine the mixture with a fork until coarse crumbles are created. Add the buttermilk and mix until just combined. Make a disk with the dough and cover in plastic wrap. Chill for 15 minutes.
- Dust a cutting board with flour. Roll out the dough to about 3/4-inch thickness. Cut the biscuits with a 1 1/2-inch floured cookie cutter, juice glass or something similar. Reroll the remaining dough and continue making biscuits.
- Place the biscuits on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with the raw sugar. Bake until golden brown, about 15 minutes.
LEMON BISCUITS
Who could resist a zesty treat? These dainty melt-in-the-mouth lemon biscuits make a scrumptious addition to an afternoon tea spread
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.
Nutrition Facts : Calories 202 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.14 milligram of sodium
LEMON BISCUITS
Make and share this Lemon Biscuits recipe from Food.com.
Provided by MARIA MAC
Categories Scones
Time 37m
Yield 10-12 scones
Number Of Ingredients 9
Steps:
- In a medium mixing bowl stir together flour, sugar, baking powder,
- lemon peel, baking soda, and salt. Using a pastry blender, cut in
- shortening until mixture resembles coarse crumbs. Make a well in the
- center of dry mixture. In a small mixing bowl combine the buttermilk
- and mayonnaise or Miracle Whip , add to dry mixture all at once.
- Using a fork, stir just until moistened.
- Turn the dough out onto a lightly floured surface. Quickly knead
- dough by folding and pressing gently for 10 to 12 strokes or until the
- dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.
- Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter
- into flour between cuts.
- Place biscuits 1 inch apart on an unerased baking sheet. Bake in a
- 450 degree F. oven for 10 to 12 minutes or until golden. Remove the
- biscuits from the baking sheet and cool slightly. If desired, drizzle
- Lemon Glaze over the biscuits just before serving. Serve warm. Makes
- 10 to 12 biscuits.
- Lemon Glaze: In a mixing bowl stir together 1 cup sifted powdered
- sugar, 1 tablespoon milk, 1/2 teaspoon finely shredded lemon peel,
- and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time,
- until glaze is smooth and of drizzling consistency.
Nutrition Facts : Calories 220.8, Fat 13.2, SaturatedFat 3, Cholesterol 2.4, Sodium 226.9, Carbohydrate 22.9, Fiber 0.7, Sugar 2.2, Protein 2.9
LEMON BISCUITS
These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump.
Provided by Benjamina Ebuehi
Categories Cakes and baking
Yield Makes 12-14
Number Of Ingredients 9
Steps:
- To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2-3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball.
- Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3-4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm.
- Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in.
- Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14-16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling.
- To make the filling, beat the butter and icing sugar together on a medium-high speed for 3-5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine.
- Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve.
LEMON BISCUITS
Yummy treat
Provided by teetee123
Time 25m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- preheat oven to 180/gas 4
- mix flour, bicarbonate soda caster sugar,brownsugar+ salt in the food processor till combined
- Add melted butter,zest+lemon juice and pulse till soft dough, then place in fridge to chill for 30minutes before rolling into 30 balls
- Place biscuits on greased trays,flatten slightly+bake for 10-12 minutes till golden
BLUEBERRY-LEMON BREAKFAST BISCUITS
With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
- Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.2 g, Cholesterol 0.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 559.9 mg, Sugar 19.4 g
LEMON TEA BISCUITS
With subtle lemon flavor, these flaky biscuits make a nice addition to a small buffet or light lunch. Try them the next time you host a holiday tea party for friends, family or co-workers. -Jane Rossen, Binghamton, New York
Provided by Taste of Home
Time 35m
Yield 16 biscuits (1/2 cup butter).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° until golden brown, 8-10 minutes., Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON MYRTLE BISCUITS (COOKIES)
Leaves from an Australian native tree are used for this recipe. I have worked on this recipe for some time now. It is slowly improving.
Provided by Chrissyo
Categories Dessert
Time 20m
Yield 45 biscuits
Number Of Ingredients 5
Steps:
- Cream together sugar and butter.
- Add the eggs one at a time.
- Mix together the sifted flour and Lemon Myrtle.
- Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
- Roll dough mixute into small balls about the size of a walnut. Place on to greased biscuit baking trays.
- With a floured fork, press each ball slightly.
- Bake in a moderate oven for 12 to 15 minutes or until golden brown.
- Cool on a tray.
- Store in an airtight container.
Nutrition Facts : Calories 97, Fat 5.1, SaturatedFat 3, Cholesterol 30.7, Sodium 38.3, Carbohydrate 10.7, Fiber 0.4, Sugar 0.1, Protein 2
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